My First Time Trying Chun Yi Ramen
Meow! Hey everyone, welcome back to the Eat Ramen Till You’re Chubby series ♫ Today we’re trying Chun Yi Ramen. The whole place looks super clean and bright, which completely goes against the vibe you’d usually expect from a traditional ramen shop. If anything, it feels a little bit like a hipster coffee shop.
Chun Yi Ramen was recommended by Ramen Superman. If you’re curious, go check out his article!
The Atmosphere
Once you walk in, you’ll notice the seats are way bigger than expected, and a little lower too, so they’re comfy to sit in without feeling cramped or crowded. The only downside might be that there aren’t many seats, so if you want to go, try to avoid peak dining hours. We showed up around 2:30 PM, walked straight in with no wait, and my mood instantly shot way up~ A ramen shop with no line is truly a good shop!
Char Siu Rice
Same old routine: I ordered a bowl of char siu rice plus a bowl of ramen. I went with the mentaiko char siu rice and the limited-edition Chun Gold rich-broth scallop ramen. The char siu rice arrived about 5 minutes after ordering, and overall it was pretty similar to the Dao Le Ramen and Inka Ramen I’ve had before. BUT! Most of his pork is lean meat, and he topped it with mentaiko, so it doesn’t taste too greasy. Instead, you can tell the shop put in a bit of thought and made some effort on the nutrition side.
Chun Gold Rich-Broth Scallop Ramen
About 3 minutes later the ramen arrived. It doesn’t look too greasy, with just a faint hint of color peeking through. The broth has a slightly grainy texture when you drink it, kind of like the lingering taste at the back of your tongue after eating a big slice of watermelon. Overall it’s not very salty and doesn’t taste like Taiwanese-style ramen at all; instead, lots of different flavors blend together. And yet they don’t clash, they each show off their best side.
I’d suggest giving the whole bowl a gentle stir when you first start eating. There seemed to be a little kumquat squeezed on top. I didn’t stir it, and when I bit into it, it was so sour and astringent it made me question my whole life. I think this is a shop that really pays attention to the healthy side of things: the broth keeps its character while cutting back on excessive seasoning, and even the pork leans toward the leaner cuts. If I had to nitpick one shortcoming, it’d probably be that the air conditioning was a little weak. I was sweating by the time I finished my noodles.
And that wraps up today’s intro! If you’d like to see more ramen articles, feel free to hit follow. Whenever I have time, I’ll keep updating with all kinds of food articles. Thanks for reading, everyone!
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